Organic Kale Tabbouleh - | WBTV Charlotte

Organic Kale Tabbouleh

Presented by Chef Tim Groody, from Fork! Restaurant
Make 6 servings 



2 cups hot water

1 T salt

½ cup cracked bulgar wheat

1# kale leaves small to medium sized leaves (red Russian and lacinato work best)

1 T chopped shallots

1 T chopped garlic

3 T olive oil

½ cup diced tomatoes

½ cup chopped parsley

2 T chopped mint

Zest and juice of 1 lemon

¼ cup extra virgin olive oil

salt & pepper

Pour hot salted water over the cracked wheat.  Soak cracked wheat in salted water until tender.  In a saute pan heat oil.  When hot add the shallots and garlic and cook 10 seconds.  Add kale and a pinch of salt and pepper.  Toss until wilted.  Cool in refrigerator.  Drain excess water from wheat.  Add all ingredients & toss together. Season.  Serve with scallops or shrimp or by itself.  Enjoy!!!!!




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